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Delicious stewed duck with potatoes. Stewed duck with potatoes in a cauldron. Recipe for cooking duck with potatoes in the oven in foil, with mushrooms and sour cream sauce

We usually stew duck with potatoes in a cauldron, but a multicooker copes with this task no less successfully. The duck turns out delicious, tender, very, very tasty. Before cooking, I recommend marinating the duck meat with mustard and ginger.

To prepare stewed duck with potatoes, prepare the ingredients according to the list.

Rinse the duck meat and dry it. Grease with mustard and mix with ginger, grated on a medium grater. Leave to marinate for half an hour.

Fry the pieces of meat in oil for 10 minutes over low heat. If you cook in a slow cooker, select the “Frying” mode for 15 minutes, of which fry the meat for 10 minutes with the lid closed, stirring occasionally. While the meat is frying, chop the peeled onions and carrots.

After 10 minutes of frying, add onions and carrots to the meat, continue frying for another 5 minutes.

Then add peeled potatoes cut into slices to the meat.

And also add salt, spices, paprika, bay leaf and water, mix.

From the moment of boiling, simmer over low heat for 1 hour, in a multicooker on the “Stew” mode for 1 hour.

Our stewed duck with potatoes is ready. Bon appetit!


How to cook stewed duck with potatoes? It's actually much simpler than it might seem. This dish does not require any special preparation skills. Simple, both in composition and in the cooking process itself. We offer you an easy recipe for stewed duck with potatoes with photos. It will fit perfectly into any culinary kit.

Compound:

Duck – 1/2 carcass;
Carrots – 1 piece;
Onions – 2 pcs;
Potatoes – 1.5 kg;
Tomato paste – 1.5 tbsp. spoons;
Bay leaf – 2 pcs;
Ground black pepper;
Vegetable oil;
Salt.

Preparation of stewed duck with potatoes:

First, rinse the half duck carcass in cold water and dry it using a paper towel or napkin.

Then you can cut it into large portions.

Now they need to be placed in a frying pan with oil (preheated) and fry on all sides until the duck is covered with a golden crust.

While the duck is roasting, there is time to do the vegetables.
The onion, of course pre-peeled, needs to be cut into half rings.
Peeled carrots need to be cut lengthwise into 2 halves and then cut into half circles.

When the duck is fried, you need to remove it from the frying pan into a separate container. And without removing from the heat, add the onion to the frying pan and fry for 2 minutes. Then the carrots are also sent to the beam, they are sautéed together with the onions until golden brown.

When the vegetables begin to brown, add tomato paste to them. Mix all the contents of the frying pan well, reduce the heat and hold for another 3 minutes, stirring occasionally.

It's time for the potatoes: you need to peel them and cut them into small pieces or slices (as you wish) and place them in a thick-walled saucepan, or better yet, a casserole dish. Pepper the chopped potatoes, add salt and add the fried vegetables with tomatoes. And here you need to put the fried duck pieces. Mix thoroughly.

Now pour the water into the container (there should be enough water to cover the potatoes), add the bay leaf.

Place the pan with meat and vegetables over high heat and wait until it boils. Then reduce the heat to the lowest possible setting. Simmer the dish for 50 - 60 minutes.

Stewed duck with potatoes is ready!
Enjoy your meal!

Step 1: prepare the duck.

Our duck is already gutted, so we simply rinse it thoroughly on all sides under running warm water, dry it well with kitchen paper towels and place it in a deep bowl. Let him stand aside for a while.

Step 2: prepare the garlic.



Place the head of garlic on a cutting board and use a knife to separate it into cloves. We lightly press down each one with the available equipment and then remove the husks with clean hands.


We rinse the components under running water and place them back on a flat surface. Finely chop everything into pieces and pour into a clean saucer.

Step 3: prepare the marinade for the duck.



Pour mayonnaise into a deep bowl and add chopped garlic, as well as salt and ground black pepper to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!

Step 4: marinate the duck.



With clean hands, rub the duck on all sides with the mayonnaise marinade and leave in a bowl. for 30 minutes. Let the bird soak in the aromas and juices of the spices, while we prepare the potatoes and apple.

Step 5: prepare the potatoes.



Using a vegetable peeler, peel the potatoes. Then we thoroughly rinse the tubers under running warm water and place them on a cutting board. There are two ways to grind the component. First: cut the potatoes into medium-sized pieces ( approximately 2.5–3 centimeters)


The second way is to chop the tubers into thick slices not less than 0.7–1 centimeter. In any version, the dish will turn out very tasty and juicy. Place the chopped potatoes into a clean large bowl. Attention: If desired, the component can be lightly salted and peppered, but just remember that we have already done this with duck.

Step 6: prepare the apple.



Wash the apple well under running water and place it on a cutting board. Using a knife, cut the fruit in half and cut out the core from each part. Now chop the component into pieces and transfer to a clean plate.

Step 7: cook the duck in the oven with potatoes.



First of all, place the potato pieces in a deep baking pan over the entire area. We place the duck on top in the center and, if necessary, pour it with the remaining marinade in the bowl. We put the chopped apple inside the bird and we can turn on the oven. When it warms up well (to temperature 200 °C), we begin to prepare the dish.
Cover the baking sheet with food foil and secure the edges tightly so that steam does not escape from the container and the duck and potatoes are baked in their own juices. Place everything in the oven on the middle level and cook for 1 hour.


After the allotted time has passed, use oven mitts to take out the baking sheet and remove it from the foil. Now we put the container back and continue to bake the bird some more. 10–20 minutes. This must be done so that the entire dish is covered with a golden crust. Immediately after, turn off the oven, take out the baking sheet and set it aside for 7–10 minutes.

Step 8: serve the duck in the oven with potatoes.



Using kitchen tongs, we transfer the still hot duck with potatoes from the baking sheet onto a special large plate and serve it to the dinner table as a main course. After this, you can cut the bird into portions and give everyone the right to choose the part that he likes best. For example, I like drumstick, the children like brisket, but my husband doesn’t care at all, since he likes this kind of dinner. By the way, duck with vegetables is very filling and tasty, so you don’t need anything else to go with it, just a few pieces of bread, fresh or baked vegetables and a glass of dry red wine.
Enjoy your meal!

To prepare a delicious, juicy dish, it is very important to choose a good meaty bird. If you take a young duck, it will only contain skin and bones. Old meat will be very tough, like rubber. Therefore, the ideal option is a middle-aged meaty duck (1–1.5 years);

In addition to potatoes, you can put pieces of carrots, cauliflower, broccoli, onion slices and much more to suit your taste. After all, you can’t spoil a duck with vegetables;

In addition to ground black pepper, you can add suneli hops, special seasonings for poultry, a couple of sprigs of fresh thyme, and fresh sage leaves to the marinade.

Duck meat itself is quite fatty. Therefore, it is most often prepared with products that neutralize or absorb fat. Buckwheat or pilaf with duck, stewed cabbage are delicious, but perhaps most often it is cooked with potatoes.

Stewed duck with potatoes is a simple recipe for a tasty and satisfying dish for every day. There is no need to stuff anything or soak it for a long time in complex marinades. Cut the carcass into large pieces, rub with salt and pepper, fry and simmer until almost done. Then add the potatoes, spices and keep it on the fire in the pan for another 20 minutes. The result is an appetizing dish from the “two in one” category, both meat and side dish. The duck is very tender and soft, the potatoes are flavored with garlic, delicious!

It’s very good if you managed to buy a young duck; its meat is especially tender and has relatively little fat. Old poultry will take longer to simmer; it may have a “greasy” aftertaste, so excess fat must be skimmed off or thoroughly rendered. To prepare this dish, half a carcass is enough - weighing approximately 700-800 grams. For spices I used pepper, bay leaf, garlic and a little rosemary. You can add your favorite seasonings to the list, such as cumin or allspice, dried or fresh herbs.

Total cooking time: 70 minutes
Cooking time: 60 minutes
Yield: 6 servings

Ingredients

  • duck - half a carcass (800 g)
  • potatoes - 600-800 g
  • onions - 1-2 pcs.
  • carrots - 1 pc.
  • salt - to taste
  • ground black pepper - 2-3 chips.
  • sweet ground paprika - 1 tsp.
  • garlic - 2 teeth.
  • bay leaf - 1 pc.
  • fresh rosemary - 1/2 sprig

How to cook stewed duck with potatoes

I washed the duck and divided it into portions according to the joints. I washed it and blotted it with a paper towel to remove excess moisture. Rub generously with salt and pepper. I left it to marinate overnight in the refrigerator.

Next you need to fry the meat. To prevent the dish from being too greasy, I fried the pieces in a dry frying pan (or in a cauldron), laying them out skin side down. The dishes should be hot, then the fat will melt faster and better, and the meat will be covered with a golden brown crust. Excess fat must be drained - into some kind of jar or bowl, it can then be used for frying potatoes or cooking duck confit.

I transferred the fried duck pieces into a pan where they will be stewed. And put peeled and diced carrots and onions in a frying pan (with a small amount of fat remaining). Fry the vegetables until golden brown. At the bottom of the pan, as a rule, there is a small amount of caramelized “juice” from the meat and duck skin - we try to scrape it off with a spatula so that it mixes with the vegetables, it has the most “taste”.

I combined roasted vegetables and duck and added a little fresh rosemary. I poured boiling water so that the liquid almost completely covered the meat. Cover the pan with a lid, reduce the heat and simmer at low simmer for 40 minutes - if the duck is “aged”, then it may take more time, be guided by how the meat is divided into fibers with a fork, it should become soft and come away from the bone.

Peeled the potatoes, washed them, and cut them into large pieces. I put the potatoes in the pan and added boiling water so that the liquid completely covered them. I added salt to taste, added bay leaf and sweet ground paprika for color.

I simmered everything together over low heat for 20 minutes, at the very end I added chopped garlic and cooked for another 3-4 minutes (I took out the bay leaf, as it starts to taste bitter after a long heat treatment).

The finished duck with potatoes is best served hot; you can sprinkle it with chopped herbs and serve it with fresh vegetables, salad or pickles. Bon appetit!

Such a seemingly simple dish at first glance, like one, has many of its own cooking secrets. it turns out very tasty if you stick to them, these little secrets are suitable for cooking duck in a pan on the stove, in a cauldron, in the oven or in a slow cooker. The first and most important rule is that the duck must not only be fresh, but also not too old, since its meat is tougher.

Moreover, if we compare store-bought duck, sold in supermarkets, with domestic duck, the meat of the former is softer and does not have such a pronounced smell. The domestic duck, even though it is a poultry, still has a gamey smell.

Secondly, if you have time, then before stewing or baking, it is advisable to soak the duck in a sour-salty solution, which will not only make the meat softer, but also remove the smell.

When stewing duck with potatoes, in addition to potatoes, onions and carrots, you can add other products to the dish. Mushrooms and prunes are ideal. If we talk about stewed duck with potatoes in the oven, then fresh apples, cut into slices, will be just right.

Today I want to show you how to prepare stewed duck with potatoes - step-by-step recipe with photos.

Ingredients:

  • Onion - 1 pc.,
  • Carrots - 2 pcs.,
  • Potatoes - 5-6 pcs.,
  • Sunflower oil,
  • Bay leaf,
  • Salt,
  • Spices.

Stewed duck with potatoes – recipe

To stew duck with potatoes, you need to divide it into parts. This is usually done with a sharp large knife or a small hatchet. First, the wings and legs are cut off. Next, the duck carcass is cut into small pieces.

After this, the duck parts should be rinsed well with cold water. To remove odor, it can be soaked in brine for about 5 hours (you can leave it overnight). Add half of freshly squeezed lemon juice and 1 teaspoon of salt to one liter of cold water.

Dry the prepared duck pieces before frying to remove excess moisture with napkins. In vegetable oil, heated in a deep frying pan, fry the duck, turning, until golden brown. Place the fried duck pieces in a saucepan, duck pot or saucepan. Fill the meat with water so that it covers it by 5 cm.

Add spices, salt and bay leaf. Simmer the duck over low heat.

While it is stewing, grate the carrots on a fine grater and dice the onion. In total, the duck should be stewed with onions and carrots for about 1 hour to become soft.

Cut into slices and add it to the pan with the duck and vegetables after this time.

Simmer the potatoes and duck for another 30 minutes. During stewing, you can add a little water if you like your stewed potatoes with enough gravy.

Stewed duck with potatoes is served as a hot main course along with salads. Having laid out the dish on plates, you can sprinkle it with fresh herbs. Enjoy your meal. I will be glad if this recipe for stewed duck with potatoes Did you like. And finally, I would like to add that using this technology you can stew not only duck with potatoes, but also goose, chicken,